curried sweet potato fritters

if i can do it, you can do it.
3 large eggs

1/2 cup fine yellow cornmeal

2 tbs curry powder

1 tsp. grated fresh ginger

1 large sweet potato, peeled and grated (about 4 cups)

1/2 cup finely diced onions

1/2 cup frozen green peas, thawed

2 tbs. poppy seeds, optional (but highly recommended!)

1/4 cup mango chutney, optional

1. whisk together eggs, cornmeal, curry powder and ginger in a large bowl. Stir in sweet potato, onion, peas and poppy seeds. Season w salt and pepper.

2. Heat large skilled drizzled w olive oil over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4 dollops and reduce heat to medium-low. Cook 4-5 minutes or until golden brown. Flip and do the same thing to this side.

3. plate and top w a dollop of chutney

these are so tasty! and really easy to make. i didn't have chutney and it worked great even w/o it. i also used frozen broccoli since i didn't have the frozen peas.

recipe found in the October 2009 issue of Vegetarian Times.